Newest Threads

NEPABREWER · 06-14-2006, 03:35 PM

why should these beers be so hard to replicate? low on malt - a bit o rice - use a cali lager yeast (warmer ferment temps) or a Kolsch yeast (I am currently pitching batch after batch on a Kolsch cake and they are relatively clean tasting) ferment as you will and expose to sun light for a short time for that "corona tang" and it should be close served with a lime

I am serious

Mikey · 06-14-2006, 04:33 PM

The goal was to make an accurate replica of a distinct sub-style of beer - 'Mexican lager'.

Somebody make this beer please, and do a blind taste test with experienced drinkers or judges. Ask them what style of beer they are drinking, and then ask them if they can further identify the sub-style.

Tell them the choices for sub-style are:

American lager
Canadian lager
Mexican lager
Australian lager
German lager
German Koelsch
Dutch lager
Japanese lager

If they cannot identify it consistantly as a Mexican lager style, then the efforts to make it were not successful. It might still be an excellent beer, but that wasn't the point.

I look forward to the results.

NEPABREWER · 06-20-2006, 12:31 PM

Would using ingredients native to the respective country especially yeast be a good place to start?

Mikey · 06-20-2006, 04:10 PM

Not really meaningful, the commercial examples import lots of their ingredients too.

homebrewer_99 · 06-20-2006, 04:16 PM

Quote:

Originally Posted by gonzoflick

How do you think fermenting in higher temps would affect this beer. I am desperatly looking for a good modelo product clone (either corona or modelo especial) that I can make in my 74 degree home.

Thanks

Higher fermenting temps usually result in fruity brews. Not good for a lager.

veggiess · 07-11-2006, 02:51 PM

So I bottled this stuff last night (made it just as I had discussed earlier, as recommended by Cooper's). Wow-it was fantastic! Definately tastes like a really good Mexican beer, and it's not even bottle conditioned yet. I liked it so much I had a glass straight from the primary...even lime-less! I guess I can say it's most like something like Pacifico, but it also tastes like another one that I had awhile back (and I can't recall what it was). However, it was better than any Mexican Cervesa I've had in a long time!

Mishkin · 07-12-2006, 06:38 AM

Quote:

Originally Posted by homebrewer_99

Higher fermenting temps usually result in fruity brews. Not good for a lager.

Yep, that's what happened to me when I tried brewing the coopers mexican cerveza. I did it in the summer with the fermenter in the garage. Temperatures got to about 100 degrees fahrenheit. The whole brew ended up tasting like apples.
Fortunately this time i'm going to make a german pilsner and ferment it in an old fridge in the garage where I can get a constant temperature around 30 degrees fahrenheit. Perfect for lagering. Sweeeeeet

**AACJ** · 07-29-2006, 07:24 AM

My first post here, but I just bottled my Coopers Mexican Cerveza last week and when I tried it this evening, it was wonderful. Not at all like a true Mexican Cerveza, it had a bunch of flavor to it.

I originally got this kit to make a few cases for a trip to the beach. I didn't want one too heavy to drink in the sun and wanted something both my wife and the other couple we are going with would drink. Looks like I might have found what I was looking for.

**kinison_fan** · 10-04-2007, 01:51 PM

Raising an old thread, but I brewed this last night, with some variations:
the 1 can kit,
1 lb of extra light DME
1/2 1b sugar.
I also did a 1/2 hour boil.

It is much darker than I expected (color is dos equis dark vs corona). I'm guessing from the boil-carmelization? The instructions did include boiling.

I also noticed their intsructions are for 5 imperial gallons, or 6 US gallons, I only made 5 gallons, so that is where the some of the darkness came from.

Anyway, it was just starting to show yeast activity this morning, so I'll see how it turns out in several weeks...

grasshopper1917 · 10-04-2007, 09:46 PM

I ahve always had good experiences with Coopers kits. I have not tried a Mexican Cerveza yet though but from what people are saying it may be next on my list. Im not sure how hight you can ferment it though. I know a guy earlier fermented at 100f - but that is pretty high. In the summer I brewed a batch of Pale Ale and we got hit with a heat wave - it fermented at 78f - luckilly there were no offtastes - but I have to tell you drink a dozen of them and you wil have a good hangover the next morning. I can even imagine the hangovers at 100f!